Thumbprint Hershey Kiss Cookies
Delightful thumbprint cookies with a soft center and a burst of chocolate, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar For sweetness and texture.
- 2 teaspoons vanilla extract For flavor.
- 2.5 cups all-purpose flour Spoon and level to avoid density.
- 1 teaspoon baking powder For leavening.
- 0.5 teaspoon salt Enhances flavor.
Coating
- 1 cup powdered sugar For rolling the cookies.
Chocolate Center
- 36 pieces Hershey Kisses, unwrapped For the toppings.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
- Scoop out a tablespoon of dough, roll it into a ball, and place them about two inches apart on the baking sheet.
- Using your thumb or the back of a teaspoon, gently press down on each cookie ball to create an indentation.
Baking
- Bake in the preheated oven for 10-12 minutes until the edges are lightly browned.
- Remove from the oven and immediately press a Hershey Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Experiment with flavored Hershey Kisses for variety.